- 229.164 (f) (2) (A) (iv) not covered.COVER BULK DRY MASA
- 229.164 (o) (7) (A) consume by date (prepared).
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01/22/2016 | 92 |
- BEANS AT 110F, CARNE GUISADA AT 100F. MUST REHEAT TO 165F AND MAINTAIN ON STEAM TABLE AT 135F
- REFRIEGERATOR AT 50F. MOVE TO GO SALSAS TO ANOTHER REFRIGERATOR OR ADJUST TEMPERATURE TO MAINTAINE 41F OR BELOW
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09/18/2015 | 90 |
- ALL ITEMS IN REFRIGERATOR ARE 58F-60F AND WILL BE DISCARDED. RICE, AT 60F-80F, MADE AT ABOUT 10:30/10:45AM AND CAN BE COOLED FROM TIME OF INSPECTION IN ICE BATH AND THEN PLACED IN OTHER REFRIGERATOR. DO NOT STORE ANY ITEMS IN THIS REFRIGERATOR UNTIL IT IS FIXED AND MAINTAINING 41F OR BELOW.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. BARE HAND CONTACT OF READY TO EAT FOODS MUST HAVE A DOUBLE HANDWASH PROCEDURE OR USE UTENTILS FOR DISPENSING FOOD IE CHEESE ON TACOS, GRABBING TORTILLAS ETC.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. ICE SCOOP SITTING IN BIN OF ICE. MUST HAVE IT'S OWN HOLDER.
- 229.165 (m) (2)non food contact dirty.FOOD DEBRIS ON HANDLES OF LARGE REFRIEGERATOR
- EXPIRED MAY 2015
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06/15/2015 | 81 |
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.165 (h) (2)thermometer available.
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10/31/2014 | 93 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. DO NOT STORE RAW BEEF ABVE COOKED FOODS, STORE BELOW ALL COOKED AND READY TO EATS FOODS
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. MUST USE 3 PROCESSES FOR MANUEL WAREWASHING OF WASH, RINSE AND SANITIZE AT 50-100PPM. HANDOUT GIVEN
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03/07/2014 | 93 |
- 229.165 (m) (1) (B)grease and soil accumulation. Cleaning schedules not kept. LOTS OF FOOD/LIQUIED DEBRIS ON EQUIPEMENT HANDLES, UNDER STOVE TOP, COUNTERS ETC AND GREASE BUILD-UP ON/SIDES OF COOKTOP. SWEEP,MOP,CLEAN DAILY USING SANITIZER TO PREVENT FOOD SOURCE FOR ROACHES.
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10/01/2013 | 97 |
| No violation noted during this evaluation. | 04/25/2013 | 94 |
- not allowed to have insecticides that are not approved for food service establishments in the directions on the can.
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11/20/2012 | 97 |
- FOOD THAT IS COOKED AND HELD FOR SERVICE MUSTBE MAINTAINED AT 135F. REHEAT TO 165 AND HOLD AT 135F.
- POTENTIALLY HAZARDOUS FOOD COOKED AND COOLED OR FROM OPEN PACKAGE MUST BE LABELED USE BY DATE NOT TO EXCEED 7 DAYS FROM PREP DAY.
- LIVE ROACH IN UTILITY ROOM, HAVE EXTERMINATOR MAKE VISIT AND DOCUMENT WHAT HE WILL DO TO CONTROL THE INSECTS.
- FOOD CONTACT SEURFACES NEED TO BE CLEANED THERE IS FILM BUILDUP AND OR PRODUCT/SOILED UTENSILES.
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11/08/2011 | 82 |
- sanitizer over 100ppm 229.165 (k) (14) (A)chlorine solution.
- 229.165 (h) (3)thin probe available.
- 229.165 (d) (1) (A)smooth. replace cutting board, clean inside of refrigerator/freezer.
- need choking poster
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02/07/2011 | 88 |
- Provide for employees to properly wash hands at handsink. Hands must be washed under running warm water (100F) using soap and drying hands with a disposable towel.
- Provide for potentially hazardous food sitting out in the temperature danger zone to be time logged to ensure that 4 hour rule is not exceeded.
- Provide for all dish ware to be properly washed, rinsed and sanitized. Chlorine reading:0ppm
- Provide for an employee on site to have the food managers certificate. Certificate holder should obtain required health department ID from 1901 S. Alamo.
- Provide for most current inspection report to be posted within visible view to the public.
- Provide for potentially hazardous food in refrigeration units lasting over 24 hours is properly labeled with a consume-by-date.
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03/17/2010 | 83 |
- Provide for handwashing sink to be equipped with soap and disposable towels at all times.
- Provide for employee on site to have the food managers certification course.
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12/15/2009 | 94 |
| No violation noted during this evaluation. | 08/22/2008 | 86 |
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